Liver pate this recipe is incredibly simple, and not as fatty as traditional options (I don’t add butter). And if you serve it with cranberry sauce and onion marmalade, it’s just a holiday!
Pate.
Ingredients for paste:
350 g liver (Turkey/chicken),
100 g onions (2-3 pieces onions, shallots or 1 medium onion),
1 small carrot (optional)
3-4 tbsp mascarpone,
2 cloves garlic,
5-6 tbsp red wine (in Idel port or something like it) Ghee for frying the onions and liver
Salt, pepper, nutmeg, oregano, sage to taste.
Optionally, you can add 1 tbsp of light miso paste.
How to do:
1. Liver clear from your (veins, bile), washed and soaked in milk overnight to remove bitterness (the liver needs to be completely covered by the milk). The next day to get it from milk, dry with paper towels and fry in ghee about 3-5 minutes. To clean cooking sleeve and bake in the oven at a temperature of 50C for about 30-40 minutes. Cooking time depends on the size of the piece of liver. 1kg takes about 1 hour. We need to get the degree of doneness to the inside of the liver remained pink.
2. At this time, cut onion into cubes or half rings, carrots grate or chop finely, season with a little salt and fry until Golden. I fried in butter ghee.
3. Chop the garlic and add to the onions and carrots, fry for 1 minute until fragrant, then pour in the wine. Simmer all together until thick over medium heat stirring occasionally.
4. Obedinjaet in the bowl of a blender liver, fried, mascarpone, miso, nutmeg (couple of pinches) and dry oregano/sage (1ch.l.) punch in a blender until completely smooth and homogenous. Better to do it in several passes to the blender was not bad. Taste and season with salt/pepper to taste, again, strikes, shift in a form and send the pate in the fridge. In an hour he is ready, but it becomes tastier after a couple of days.
Important. In pate, you can add the truffle will be perfect. But it is the presence and love of this mushroom.
Cranberry sauce.
My approach to cooking berry sauce wrote here, in this case I did
300g frozen cranberries put on a quiet fire and waited until she give the water, then brought to boiling and was tormented for 5 minutes. Letting the sauce cool again warmed for 5-7 minutes on medium heat until the sauce thickens. Then I added the Jerusalem artichoke syrup (5CT.l.) and balsamic cream (3st.l.), thyme, salt, pepper to taste. The sauce should be sweet and spicy, but in moderation.
Onion confiture.
The recipe written here.
Serve with your favorite bread, dry it in the toaster or on the frying pan, laying plow and the sauces in bowls, or in the form of sandwiches.
Very tasty, if on top to spice balsamic cream:
